Wash and cut the tomatoes into pieces, liquidise and push through a chinois to remove the skins.
Emulsify the tomato purée in a liquidiser with the extra virgin olive oil and season with salt and pepper. Wash the watercress, dry and flatten the best sprigs.
For the vinaigrette, dissolve the salt in the red wine vinegar, season with pepper and add the shallot and emulsify with the oil.
Trim the beans to all the same length and blanch in salted water. Drain and while still hot, dress with the vinaigrette.
Cut the artichokes into four segments. Warm in the microwave for 30 seconds.
Pool the tomato sauce on the plates, putting the string beans at the top, the watercress in the middle and the artichokes around the edge.
Garnish with slivers of radish and basil leaves and complete with a drizzle of extra virgin olive oil and traditional balsamic vinegar from Modena.
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